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To make an easy caramel brownie cheesecake, you need three main layers: brownie, cheesecake, and caramel. Each layer adds a special taste and texture to the dish.

Caramel Brownie Cheesecake

Treat yourself to a slice of heaven with this caramel brownie cheesecake recipe! Experience the perfect blend of fudgy brownies, creamy cheesecake, and decadent caramel that will leave your taste buds singing. Ideal for bakers of all levels, this easy recipe walks you through every step, ensuring a delicious outcome. Impress your friends and family at your next gathering by serving this irresistible dessert. Click to explore the full recipe and make your sweet dreams come true!
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1 teaspoon vanilla extract

Pinch of salt

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

    Make the Brownie Base: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the sugar, followed by the eggs and vanilla. Mix in cocoa powder, flour, salt, and baking powder just until combined. Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes until just set. Remove from oven and let cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add in the eggs, one at a time, and mix until just combined. Stir in the vanilla and sour cream until well blended.

        Combine Layers: Once the brownie layer is cool, pour the cheesecake mixture over the brownie base. Give it a gentle shake to even it out.

          Bake the Cheesecake: Place the cheesecake in the oven and bake at 325°F (163°C) for 45-50 minutes or until the center is set and slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool inside for about 1 hour.

            Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight.

              Make the Caramel Sauce: In a saucepan over medium heat, melt the sugar until it is a deep amber color. Carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously until the sauce is smooth. Remove from heat, stir in vanilla and salt, and allow to cool slightly.

                Serve: Carefully remove the cheesecake from the springform pan. Drizzle the caramel sauce generously over the top of the cheesecake just before serving.

                  Prep Time: 30 mins | Total Time: 6 hours | Servings: 12

                    - Presentation Tips: Slice the cheesecake into elegant wedges and serve on dessert plates, drizzling extra caramel sauce over each slice. Add a dollop of whipped cream and sprinkle with chocolate shavings for added flair. Enjoy!